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18 Nov 2013

BAKE: Gluten Free Pumpkin Mousse Pie

It's technically still fall so I thought it would be okay to share a recipe from the boys' fall fox party.  I made this no bake pumpkin mousse pie for Thanksgiving and it was a hit with our family.  I decided to make a gluten free version of the pumpkin pie for the boys' birthday party since some guests weren't able to have gluten.

The pie filling is a nice light mousse. It's sweetened with maple syrup and brown sugar which both go well with the pumpkin and spices.  The crust is a chocolate wafer cookie crust, but I made mine with gluten free chocolate cream cookies (like Oreos).  It's all topped with a generous portion of whipped cream.  This recipe also comes together really quickly and has the bonus of being no bake (except for the crust which frees your oven if you are planning to serve it for a large gathering like Thanksgiving.  This pie also tastes even better the next day as the flavours have had a chance to meld a bit.

Here's how I made my pie...

Gluten Free Pumpkin Mousse Pie


  • 24 gluten free chocolate sandwich cookies (like oreos)  I used these.
  • 5 tablespoons melted butter
  • pinch of brown sugar

  • 4 oz cream cheese
  • 1 1/2 cups pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 tsp nutmeg 
  • 1/4 tsp cinnamon
  • 1/2 cup pure maple syrup
  • 1 cup whipping cream
Whipped Cream Topping:
  • 1 cup whipping cream
  • couple pinches of sugar
*optional - cinnamon/pumpkin pie spice to garnish


Make the crust:  In a food processor, blend your cookies until you get coarse crumbs.  In a bowl mix together melted butter, cookie crumbs and brown sugar.  Press into a 10" pie pan and bake at 325 F for 10 minutes.  Let cool.

Make the Pumpkin Filling:  Blend together cream cheese, pumpkin puree, brown sugar, nutmeg and cinnamon in a food processor until the mixture is well blended and smooth.  You may need to scrape down your bowl from time to time.  With your food processor running, slowly pour in the maple syrup and mix well.  In another bowl whip the cream until soft peaks form.  Gently fold your pumpkin mixture into your cream.  A rubber spatula works well for this.

To assemble the pie:  Pour your filling into the prepared cookie crust and let it set for several hours or overnight.

To serve:  Whip your cream until soft peaks form and spoon it over the top of your pie.  Sprinkle to top of the pie with some pumpkin pie spice or cinnamon if desired.
*recipe adapted from Everyday Food

Now go make something pumpkin before fall is officially over! :)


  1. look so good!!! Chocolate and pumpkin are delicious together.

  2. This looks so yummy! I think I'll be making this for our Thanksgiving table as well. :)

    1. My in-laws gave their stamp of approval when they tried it. I hope your family will love it too!

    2. I was going to make this. And was really looking forward to tasting it. Then I find out that our guests do not like anything pumpkin. :( OH well. I'll make it for myself after Thanksgiving.

  3. This looks so good! And I love the idea of pumpkin and chocolate together. Yum!

  4. I'm going to need to steal this crust recipe. I'm gluten free, and it is SO hard to find tasty recipes for pastry type desserts. Thanks for sharing!

  5. Loving this recipe! So thankful for a delicious looking GF option for Turkey Day. And I guarantee the kids will love it too!

  6. This looks so yummy! This is my first holiday season being gluten free, so I'm gathering up all the yummy recipes I can find!


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